Gluten Free Stuffed Mushroom Caps Recipe
Gluten Free Stuffed Mushroom Caps
Shawn actually had second helpings and He isn't fond of mushrooms. These were delicious and extremely easy to make. Enjoy them as a side, a light snack, or as an appetizer!
- 1 package of the largest whole white mushrooms you can find. (8 ounces)
- 4 ounces cream cheese
- 1/2 cup fresh shredded cheddar
- 1 teaspoon ground black pepper
- 1 egg yolk
- 1 teaspoon minced garlic
Begin by washing the mushrooms with a damp towel. Grasp the stem and wiggle it side to side gently to remove it. It should just pop right out smoothly, if not, clean out the remainder with a knife. Dice half of the stems into tiny pieces and discard the remainder of the stems.
In a small bowl mix together the cheeses, egg yolk, pepper, garlic, and diced mushroom stems. Using a spoon, fill the mushroom caps with the cheese mixture slightly heaping out the top.
Bake at 350 degrees for about 12 to 15 minutes. Cool slightly and enjoy!